Rosemary and Chorizo Barley

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Rosemary and Chorizo Barley

Rosemary and Chorizo Barley

Ingredients
Method

Ingredients

Method

225g sliced chorizo
1 chopped onion
1 chopped garlic clove
300g pearl barley
400g tin of chopped tomatoes
1 litre chicken stock
2 stalks of rosemary, leaves chopped

Heat a non-stick pan and fry the chorizo for 4 mins, or until the oils are released. Remove and set aside. Add the garlic and onion to the chorizo oil in the pan, cook for 4 mins, then stir in the barley and tip in the chicken stock and chopped tomatoes. Simmer for 30 mins, or until the barley is tender and the liquid absorbed.
Season well, then stir in the rosemary leaves and the chorizo slices. Serve immediately.

40 mins

4 serving

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